7 Ways to Bake Dazzling Dishes Using Chocolate Milk

National Chocolate Milk Day is upon us, which means it’s the perfect time for you to sit back and enjoy a glass of the rich, creamy drink. Chocolate milk dates back to 1687, when it was created by Sir Hans Sloane, who boasted the beverage was both delicious and nutritious, according to Eatocracy. And while protein-packed, calcium-rich chocolate milk has been enjoyed by itself for years, you can also use the frothy beverage for baking. In fact, using it in recipes creates pancakes, waffles, cakes, and muffins that are bursting with sweet, chocolaty flavor. What better way to celebrate National Chocolate Milk Day than by baking these 7 ravishing recipes?

Source: iStock

1. Hot Chocolate Pancakes

Chocolate milk, baking cocoa, sugar, vanilla, eggs, and Bisquick create heavenly pancakes that you may even consider indulging in for dessert. If you don’t have chocolate milk on hand but do have chocolate syrup, feel free to whip up your own to use in these recipes. Betty Crocker’s dish yields 16 servings.


  • 2 cups original Bisquick mix
  • ¼ cup sugar
  • 2 tablespoons unsweetened baking cocoa
  • 1 cup chocolate milk
  • 1 teaspoon vanilla
  • 2 eggs


  • Chocolate-flavor syrup, warmed
  • Sweetened whipped cream
  • Miniature marshmallows
  • Chocolate candy sprinkles

Directions: In a large bowl, stir all ingredients except toppings with wire whisk until well blended. Heat nonstick griddle to 375 degrees Fahrenheit, or 12-inch skillet over medium-high heat. Brush with vegetable oil if necessary or spray with cooking spray before heating. For each pancake, pour slightly less than ¼ cupful batter onto hot griddle. Cook 2 to 3 minutes, or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges. Drizzle pancakes with chocolate-flavor syrup; top with whipped cream. Sprinkle with marshmallows and chocolate candy sprinkles.

Source: iStock

2. Chocolate Chocolate-Chip Muffins

Fearless Homemaker’s recipe delivers a double dose of chocolate in moist muffin form. The recipe yields 12 large servings.


  • ½ cup unsalted butter, room temperature
  • ⅔ cup Dutch-process unsweetened cocoa powder
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 eggs
  • ¾ cup chocolate milk
  • ⅓ cup sour cream or yogurt
  • 2 cups white whole wheat or all-purpose flour
  • 1½ cups chocolate chips (you can also use mini chocolate chips)
  • Coarse sugar, for topping

Directions: Preheat oven to 350 degrees Fahrenheit. Lightly grease a 12-cup muffin pan. In a large mixing bowl or a stand mixer, beat together butter, cocoa powder, sugar, baking powder, salt, and vanilla until fluffy. Beat in eggs, then stir in milk and sour cream/yogurt. Mix in flour, then fold in chocolate chips. Divide batter equally between the muffin cups; they will be filled to the top. Sprinkle each muffin with a little sugar, if desired. Bake for 23 to 28 minutes, or until a toothpick inserted in center comes out without crumbs on it. Remove from oven, cool on wire racks 10 minutes, then remove from pan to wire racks, and cool completely.

Source: iStock

3. Triple Chocolate Bread Pudding

Prepare to enjoy a delicious dish that’s oozing with rich, gooey, and chocolaty flavor. Cooking to Perfection’s recipe, via Feastie calls for chocolate chips, cocoa powder, and chocolate milk to create an indulgent dessert delight. It yields 3 to 4 servings.


  • 1 cup chocolate milk
  • 1 egg, beaten
  • ½ teaspoon vanilla extract
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • ¼ cup cocoa powder
  • 2 tablespoons unsalted butter, melted
  • ½ loaf Italian bread, torn into pieces
  • ⅓ cup semisweet chocolate chips

Directions: In a large mixing bowl, combine the chocolate milk, beaten egg, vanilla, sugar, salt, cocoa powder, and melted butter. Mix until all of the ingredients are well-combined. Fold the torn bread and chocolate chips into mixture, making sure all of the bread is covered. Let bread sit for 30 minutes. Preheat oven to 350 degrees Fahrenheit. Spray a 5-by-7-inch pan with cooking spray. Pour the bread mixture into the prepared ban. Bake for 40 to 45 minutes, or until the dish is mostly set and only moves slightly in the middle when jiggled. Let the bread pudding cool slightly before serving warm. Store leftovers in the refrigerator for up to four days.

Source: iStock

4. Milk Chocolate Cupcakes with Dark Chocolate Icing

Your sweet tooth will be satisfied after just one bite of Food Network’s heavenly cupcakes. The secret to this recipe’s tantalizing taste is its rich frosting, which calls for chocolate milk, chocolate chips, and cream. It yields 12 cupcakes.


  • 1 (18.25-ounce) box milk chocolate cake mix
  • 1¼ cups chocolate milk
  • ⅓ cup canola or vegetable oil
  • 3 eggs
  • 1 (12-ounce) bag semisweet chocolate chips
  • ½ cup heavy cream
  • Small silver edible dragees or candied violet flowers, for decorating, optional

Directions: Preheat the oven to 350 degrees Fahrenheit. Line two 12-cup standard muffin tins with 18 silver foil cupcake liners. In a large mixing bowl, combine the cake mix, chocolate milk, oil, and eggs. Beat on medium speed for 2 minutes, scraping down the bowl to be sure the batter is well incorporated. In a microwave, melt ½ cup of the chocolate chips at 10-second intervals, about 1 minute total. Add 1 cup batter to the melted chocolate and stir well to combine. Place into a plastic resealable bag and cut off the corner. Take a small ice cream scoop and fill each cup with 1 scoop (about 1 tablespoon) of cake batter about ¼ of the way up the cupcake paper.

Pipe about 1 tablespoon batter with melted chocolate in each batter-filled cup. Top each with another scoop, about 1 tablespoon, of the remaining cake batter. Bake until a toothpick inserted into the cakes comes out clean, about 15 minutes. Remove from the oven and cool completely on a wire cooling rack. To make the icing, heat the cream in a small saucepan over low heat to a simmer. Remove from the heat; stir in the remaining chocolate chips until combined. While the chocolate icing is still slightly warm, then dip the tops of the cupcakes in the icing. Place on a wire cooling rack, sprinkle with dragees or top with a candied flower, if using, and allow the icing to set.

Source: iStock

5. Chocolate Milk Waffles

What better way to celebrate National Chocolate Milk Day than by sitting down to a plate of dessert-like waffles? There’s no need to feel too guilty about indulging, either. Chocolate milk is great for muscle recovery and provides nine essential nutrients, writes Punchbowl. If you want to add an even sweeter element to this The Critics In My Kitchen’s recipe, top your waffles off with some chocolate syrup, whipped cream, or ice cream.


  • 2 eggs
  • 1½ cups chocolate milk
  • ½ cup canola (or vegetable) oil
  • 1 teaspoon vanilla extract
  • 2¼ cups flour
  • 1 tablespoon sugar
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon

Directions: Preheat waffle iron. In a large bowl, whisk eggs with a fork. Mix in milk, oil, and vanilla. Add dry ingredients and mix with fork just until combined. Pour mix onto hot waffle iron and cook until they reach your preferred doneness.

Source: iStock

6. Chocolate Milk Cake

Tasty as a glass of chocolate milk may be, it tastes even better when baked into a cake. Just a Pinch’s recipe is an easy-to-make dish that tastes unbelievably delicious by itself. If you’d like to top your cake off with a bit more chocolate, though, try Simply Scratch’s recipe for homemade chocolate frosting. It’ll add a rich, fudgy element to an already scrumptiously sweet dessert.


  • 1 cup butter (2 sticks)
  • 1½ cups sugar
  • 3 cups cake flour
  • 1 teaspoon vanilla
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 3 eggs
  • 1 cup chocolate milk

Directions: Spray three round cake pans with cooking spray. Preheat oven to 375 degrees Fahrenheit. Cream butter and sugar and vanilla. Add eggs one at a time, beating well after each egg. Sift together cake flour, baking powder, and salt. Add milk. Pour into pans. Bake 25 to 30 minutes. Cool completely and frost if desired.

Source: iStock

7. Chocolate Milk Mousse

Chocolate lovers will relish this AE Dairy dessert dish. The best part? You can get your chocolate fix within minutes, thanks to the easiness of this marvelous mousse recipe, which yields 8 servings.


  • 1 cup chocolate milk
  • ½ cup water
  • 1¾ packages of semisweet chocolate chips
  • 1 egg yolk, beaten
  • 1 teaspoon vanilla extract
  • ¾ cup whipping cream
  • ½ cup whipped cream (for topping)
  • Strawberries, for garnish

Directions: Stir together sugar and cornstarch in a medium saucepan. Add milk and water. Cook over medium-high heat, until just boiling. Stir a small amount of warm mixture into egg yolk so the eggs won’t cook when added. Add to saucepan. Boil gently for 1 minute, stirring constantly. Remove from heat. Add chocolate chips and vanilla to hot mixture. Stir until chocolate is melted. Transfer to a small metal bowl. Set the metal bowl in a ice bath and beat on high speed until cool. Fold in ¾ cup whipped cream. Spoon into eight dessert dishes. Cover with plastic wrap and refrigerate for up to two days. To serve, top with whipped cream and strawberries.

More from Life Cheat Sheet: